Ojangba Theodora, Zhang Li, Boamah Solomon, Gao Yanlei, Wang Zhuo, Alhassan Martha Wunnam
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Department of Food Science and Technology, University for Development Studies, Tamale, Ghana.
Front Nutr. 2022 Apr 14;9:856089. doi: 10.3389/fnut.2022.856089. eCollection 2022.
This study aimed to investigate the partial substitution of 0, 25 and 50% sodium chloride (NaCl) by potassium chloride (KCl) coupled with high-pressure processing (HPP) effects on volatile compounds and lipid oxidation of beef sausage at five (0, 3, 7, 14, and 21) different cold storage days (4°C). The odor activity values (OAV) of the various compounds were visualized by heat map analysis. Thiobarbituric acid reactive substances (TBARS) of the samples treated with 100% NaCl and HPP increased by an average of 0.52 ± 0.01 mg MDA/kg compared with the control (100% NaCl-no HPP) across the 21 storage days. In addition, 50% NaCl substitution with KCl in combinations with HPP treatments increased TBARS across the 21 storage days by an average of 0.40 ± 0.02 mg MDA/kg compared with no HPP treatment. However, on day 3, there was a sharp decrease in TBARS by an average of 0.10 ± 0.01 mg MDA/kg compared with days 0, 7, 14, and 21 in all treatments. At the end of 21 days of storage, a total of 227 volatile compounds were identified and quantified in the beef sausage, including 43 aldehydes, 46 phenols, 8 ketones, 30 alcohols, 14 acids, 12 esters, 27 terpenes, and 47 alkanes. However, no ketone compounds were detected on days 7, 14 and 21; esters on day 14 and acids on days 14 and 21 in the samples treated with or without HPP across the salts levels. However, high OAVs (OAV > 1) were obtained after partial substitution of NaCl with KCl at 25 and 50% with HPP treatment compared to the samples not treated with HPP. The aroma perceived in the beef sausage was due to compounds with the highest OAVs such as; pentadecanal, benzyl carbazate, anethole, myristicin, o-cresol, phenylacetaldehyde and (E)-methyl isoeugenol, pentadecanal, hexanoic acid, octanoic acid, eugenol, trans-2-nonenal, trans-2-octenal, trans-2-decenal, 2-butyl-1-octanol, 2,3-butanedione, ethyl hexanoate, ethyl octanoate, (-)-4-terpineol which had an OAV > 1 as compared to the other compounds with an OAV < 1. In conclusion, 25 and 50% NaCl partial replacement with KCl coupled with HPP technique can be considered in producing low-NaCl beef sausage in order to improve the flavor and decrease lipid oxidation during cold storage.
本研究旨在探究用氯化钾（KCl）分别部分替代0%、25%和50%的氯化钠（NaCl），并结合高压处理（HPP），对牛肉香肠在五个不同冷藏天数（0、3、7、14和21天）、温度为4°C时挥发性化合物和脂质氧化的影响。通过热图分析可视化了各种化合物的气味活性值（OAV）。在21天的储存期内，与对照（100% NaCl - 无HPP）相比，用100% NaCl和HPP处理的样品中硫代巴比妥酸反应物质（TBARS）平均增加了0.52±0.01 mg丙二醛/千克。此外，与未进行HPP处理相比，在21天的储存期内，用KCl替代50% NaCl并结合HPP处理使TBARS平均增加了0.40±0.02 mg丙二醛/千克。然而，在第3天，与所有处理中的第0、7、14和21天相比，TBARS平均急剧下降了0.10±0.01 mg丙二醛/千克。在储存21天结束时，共鉴定并定量了牛肉香肠中的227种挥发性化合物，包括43种醛、46种酚、8种酮、30种醇、14种酸、12种酯、27种萜类和47种烷烃。然而，在第7、14和21天未检测到酮类化合物；在不同盐水平下，无论是否进行HPP处理的样品中，第14天未检测到酯类，第14和21天未检测到酸类。然而，与未进行HPP处理的样品相比，用KCl以25%和50%部分替代NaCl并结合HPP处理后获得了较高的OAV（OAV > 1）。牛肉香肠中感知到的香气归因于OAV最高的化合物，如十五醛、苄基氨基甲酸酯、茴香脑、肉豆蔻醚、邻甲酚、苯乙醛和（E） - 甲基异丁香酚、十五醛、己酸、辛酸、丁香酚、反 - 2 - 壬烯醛、反 - 2 - 辛烯醛、反 - 2 - 癸烯醛、2 - 丁基 - 1 - 辛醇、2,3 - 丁二酮、己酸乙酯、辛酸乙酯、（ - ） - 4 - 松油醇，与其他OAV < 1的化合物相比，它们的OAV > 1。总之，可以考虑在生产低NaCl牛肉香肠时采用25%和50% NaCl用KCl部分替代并结合HPP技术，以改善风味并减少冷藏期间的脂质氧化。
